Meet the Producer

Meet the Producer - Ugie Salmon, Peterhead, Aberdeenshire Our recent family trip to Scotland was a treasure trove of history, culture, and culinary delights, with one of the highlights being our visit to Ugie Salmon in Peterhead. Nestled at the mouth of the River Ugie, this historic smokehouse has been a cornerstone of the local community since 1585. A Glimpse into the Past The Ugie Salmon Fish House, built for George Keith, the Fifth Earl Marischal, has withstood the test of time. Originally constructed for curing and preserving game and fish, it stands today as the only building in Peterhead that has survived over four centuries. This remarkable longevity is a testament to its robust construction and the importance of its purpose. The Art of Smoking Salmon One of the most fascinating aspects of our visit was witnessing the ancient art of smoking salmon. The techniques used at Ugie Salmon have been handed down through generations, maintaining the traditional methods that ensure the highest quality. The meticulous process of preparing, smoking, and hand-slicing the salmon is a sight to behold, showcasing a craft honed over hundreds of years. Excellence Preserved While the building retains its historic charm, the interior has been sensitively renovated to meet modern standards of excellence. Ugie Salmon's commitment to quality is evident, having earned the prestigious BRC certification, which assures customers of its dedication to quality, sustainability, and traceability. A Treat for the Senses Sampling Ugie Salmon's products was a sensory delight. From the rich, smoky flavour of their traditional smoked salmon to the sweet, savoury notes of their honey roast salmon, every bite was a testament to their expertise. It's no wonder their products are sought after by top hotels and restaurants across the UK and Europe. A Perfect Gift If you're looking for a unique and luxurious gift, Ugie Salmon offers a range of products perfect for any occasion. Whether it's a birthday, wedding, or holiday celebration, their smoked salmon is a delightful treat that brings a taste of Scotland to your doorstep. Visit and Experience Although the Ugie Salmon Fish House operates as a production unit, visitors are welcome to explore this ancient building and purchase products directly from their shop. It's a wonderful opportunity to connect with a piece of Scottish heritage and bring home a delicious souvenir. Our visit to Ugie Salmon was more than just a culinary adventure; it was a journey through history. We left with not only a greater appreciation for the art of smoking salmon but also a deeper connection to Scotland's rich cultural tapestry. For anyone visiting Scotland, a trip to Ugie Salmon is a must! For more information, check out Ugie Salmon's website https://www.ugiesalmon.co.uk/

Discovering the Yorkshire Pasta Company: A Journey to Premium British Pasta Last year I went on holiday to North Yorkshire with my family. Whilst visiting a farm shop in the area, I picked up a packet of Yorkshire pasta as couldn't believe that a UK brand existed. After reaching out on social media, founder Kathryn Bumby and I connected and I couldn't wait to share this meet the producer interview with you all. Read on to find out more... How It All Began The Yorkshire Pasta Company was founded in 2019 by Kathryn, who identified a significant gap in the market for high-quality British pasta. At the age of 28, Kathryn saw the need for a product made from British ingredients, adhering to high standards, and packaged without plastic. With a background in the food industry, including roles in hospitality, food research (at the Food & Environment Research Agency), and product development (at Nestle), she had the skills and connections to turn this vision into reality. Thus, The Yorkshire Pasta Company was born. Unique Values Combining Tradition with Local Ingredients Kathryn's journey took her to Italy, where she immersed herself in the art of traditional pasta making. She brought these time-honoured techniques back to Yorkshire, blending them with locally milled wheat flour to create premium British pasta. The company's commitment to sustainability extends to their packaging, which is made from 100% recyclable paper, free from plastic and solvent glues. Mastering the Art of Drying Pasta Drying pasta is a critical step that requires experience and precision. It’s essential for developing flavour, maintaining quality, and ensuring a good shelf life. Through months of research and collaboration with Italian artisans, Kathryn perfected this process, balancing it with the British climate. The pasta, made simply from flour and water, has a shelf life of two years without preservatives, and it’s vegan too! Plastic-Free and Sustainable Practices Sustainability is at the heart of The Yorkshire Pasta Company’s operations. After working with over 40 packaging suppliers, the company developed bespoke paper bags, sealed without plastic. They strive to minimize their environmental impact by using solar energy, reducing food miles, and managing food waste efficiently, with any waste going to local cattle. Most Popular Pasta: Mezze Maniche Rigate The standout product of The Yorkshire Pasta Company is the Mezze Maniche Rigate, affectionately known in Yorkshire as "The James Martin One" after its feature on James Martin’s Saturday Morning ITV show. These ridged pasta tubes, perfect for holding a variety of sauces, have become a customer favourite. They’re stylish, versatile, and a delightful addition to any meal. Looking Ahead The future is bright for The Yorkshire Pasta Company. The aim is to continue growing the business, showcasing the exceptional taste of their pasta. This year, they are excited to expand further into foodservice, supplying their premium pasta to top hotels and restaurants. Connect with The Yorkshire Pasta Company To learn more about The Yorkshire Pasta Company and stay updated on their journey, follow them on social media: - The Yorkshire Pasta Company on Facebook https://www.facebook.com/yorkshirepasta  - The Yorkshire Pasta Company on Instagram https://www.instagram.com/yorkshirepasta Join them as they continue to bring premium, sustainable British pasta to your table.

Unearthing the Essence of Jeyes of Earls Barton: A Legacy of Family and Quality Nestled in the quaint village of Earls Barton, a hidden gem awaits – Jeyes of Earls Barton. Steeped in history and exuding charm, this family-owned business has been a cornerstone of the community for generations. Join us on a journey through time as we uncover the rich tapestry of Jeyes, from its humble beginnings to its thriving present. A Glimpse into the Past The tale of Jeyes of Earls Barton began over a century ago when the Jeyes family embarked on their entrepreneurial journey. With a passion for quality and a commitment to excellence, they laid the foundation for what would become a beloved institution in the heart of Northamptonshire. Family Values and Tradition What sets Jeyes apart is not just its remarkable products but also the values ingrained in its very fabric. Passed down through generations, a dedication to craftsmanship, integrity, and community engagement permeates every aspect of the business. At Jeyes, you're not just a customer – you're family. A Cornucopia of Delights Step inside the quaint shopfront, and you'll be greeted by an array of tantalizing treats and artisanal delights. From freshly baked bread to handcrafted cheeses, every item reflects a commitment to sourcing the finest ingredients and supporting local producers. Whether you're in need of pantry staples or indulgent treats, Jeyes has something to satisfy every palate. The Shop: A Hub of Activity Beyond its role as a purveyor of fine goods, Jeyes of Earls Barton is a hub of activity and a focal point for community engagement. From bustling farmer's markets to lively events, the shop buzzes with energy and camaraderie. It's not just a place to shop – it's a place to connect, share stories, and forge lasting friendships. Looking to the Future As Jeyes of Earls Barton continues to evolve and adapt to the changing times, one thing remains constant – a steadfast commitment to quality and tradition. With each passing year, the legacy of the Jeyes family grows stronger, ensuring that future generations will continue to experience the magic of this beloved establishment. In Conclusion In an age of mass production and impersonal shopping experiences, Jeyes of Earls Barton stands as a beacon of authenticity and warmth. From its storied past to its vibrant present, this family-owned gem encapsulates the very essence of community spirit and artisanal craftsmanship. So, the next time you find yourself in the charming village of Earls Barton, be sure to pay a visit to Jeyes – your taste buds will thank you! For more information visit the website: Jeyes of Earls Barton

I had the pleasure of meeting Marcus and Sam Hunt on their farm situated in North Kilworth, South Leicestershire. The family have been at Buckwell Lodge Farm for approx. 95 years, with Marcus being the 3 rd generation and Sam being the 4 th generation. The family milk 100 dairy cows which are a 3 way mixture of Fleckvieh , Norwegian Red and Normande to give a good versatile cow that produces both milk and beef. The beef is processed by ABP and you’ll find the end products in the chiller aisles at Marks and Spencer and Sainsbury’s. The family also plan to start selling beef boxes direct to customer with the help of another local farm diversification business called Waterloo Cottage farm . The family are progressive and forward thinking when it comes to farm sustainability and managing biodiversity, basically working in conjunction with nature. They’ve won plenty of awards in this area of expertise and quite rightly so. Rainwater harvesting from shed rooves helps to reduce water consumption and wind turbine has reduced their energy consumption by ¾. Currently the farm is working with a variety of different researchers and scientific companies to help use data to drive efficiencies in their business. One result has been to help reduce antibiotic use in the herd, which has been reduced by 87% in the last year. This is partly due to installing a Lely Astronaut , a robotic milking arm that can individually scan each cow’s udders when they come to be milked. Mastitis can be detected several days earlier with this method and can be treated holistically with udder mint for example, preventing further infection from developing. The grass is grazed in sections throughout the day so the cows never come back to the same patch of grass once they’ve been milked. And the diversity in the grass is pretty impressive with a variety of different grasses, clover and chicory which the cows love to browse and encourages other wildlife species too. Trace elements are spread on the grass which are absorbed when eaten by the cows. This has helped to boost minerals in the milk with a massive increase in selenium for example which has natural cancer fighting properties. The milk produced on the farm is collected by the processing company Arla , which supply the milk onto McDonalds Marcus and Sam recently started selling unpasteurised milk in glass bottles to the local community. Marcus pointed out to me that ‘before you are allowed to buy the milk, you are invited to have a farm tour’. ‘This all adds to the customer experience and helps with the public perception of farming’. Their first customers were a group of families who all home school their children, then through word of mouth things grew. As you drive along the main road from Market Harborough to Lutterworth there is now a sign saying ‘fresh organic milk sold here’ Sam told me to order your bottles, all you do is send a Whatsapp message via the facebook page and arrange to come and collect your milk. The family are very welcoming, keen to engage with their community and share their farming story and production with all who visit. You’ll see the comfiest looking cows on their mattresses with robots scraping up their poo behind them. I’d call that 5* treatment. And with all this technology at their fingertips it has meant that the family are not slaves to milking in a parlour twice daily and can concentrate on spending time with individual cows or with their customers. To find out more about Buckwell Organic, follow on Facebook: https://www.facebook.com/BuckwellOrganic/ or Whatsapp: 07598488202  For more ‘Meet the Producer’ stories, visit https://www.nofussmealsforbusyparents.com/

Milly recently visited the home of Northampton Charcuterie Company in Northampton Town centre, to find out how the business has developed.